How to make the original Carbonara: creamy, crispy and delicious

Here history meets flavor, welcome to Rome!
What better place to cook a Carbonara than in front of the Colosseum?
Pasta is already bubbling and the atmosphere is getting magical…

Ingredients:

(for 4 people)

320g spaghetti

200g guanciale or pancetta, diced

6 eggs

1 cup Pecorino Romano cheese, grated

salt (for pasta water)

epper (to taste)

Method:

Olive oil in the pan. Nah.. not today! 

1. Start with sizzling the guanciale. once crispy put it on the side.

2. In the meanwhile we make the “carbocream”.

3. Let’s whisk the eggs with the pecorino cheese and black pepper into a bowl.

4. Add a little bit of the fat to the mix and keep whisking.

5. Strain the pasta al dente into the pan and add some cooking water.

6. Once the water is almost absorbed switch off the fire, add the cream and mix it properly.

7. Finish it off with the crispy guanciale and a rain of pecorino.